Arugula And Cannellini Salad With Olive Vinaigrette

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup pitted oil-cured olives, such as nicoise (about 36)
• 1/4 cup water
• 1 garlic clove
• 1/2 cup fresh basil leaf
• 2 teaspoons sherry wine vinegar
• 1/2 teaspoon ground cumin
• 1 (15 ounce) can beans, rinsed and drained
• 1 1/2 cups red pear tomatoes or 1 1/2 cups grape tomatoes or 1 1/2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 bunch arugula, trimmed and washed (about 6 oz)

Recipe

• 1 make vinaigrett: combine olives and the water in the bowl of a food processor. process until olives are finely chopped. add garlic, basil, vinegar, and cumin; process until mixture is smooth and combined, stopping to scrape sides of bowl with a rubber spatula as needed.
• 2 in a medium bowl, combine beans, tomatoes, and red onion, and gently toss.
• 3 pour vinaigrette over bean mixture and toss to coat.
• 4 to serve: divide argula leaves among four plates and mound bean mixture on top.